Holidays, Your Way | Pumpkin Crumb Pie

It’s that time of year when pumpkins pop up everywhere: produce aisles, front porches, and even in your favorite drinks and desserts. So, what’s next? Pumpkin pie, of course!

Don’t be intimidated if it’s your first time — it’s easier than you might think and there’s no better way to celebrate the season. Besides, pumpkins are packed with fiber, antioxidants, and all sorts of nutritional benefits. Believe it or not, you can get your daily dose of vitamin A from just one slice!

Ready to indulge your sweet tooth and see the healthy side of the dessert table? Our first recipe keeps things simple with two key timesavers: all-natural pumpkin puree and all-in-one pumpkin pie spice.

You’re minutes away from a perfect pie and a kitchen that smells like heaven. First, let’s take it from the bottom with our go-to crust recipe. (P.S. If you’re short on time, you can use a store-bought crust and skip straight to the filling.)

Traditional Pumpkin Pie

Prep

20 min

Oven

425ºF

Cook

65 min

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Serves X

INGREDIENTS

Pie Crust Ingredients
1 1/4 cups flour
1 tbsp sugar
1/2 tsp salt
10 tbsp cold butter, cut into cubes
1 egg, beaten for egg wash

Pumpkin Pie Filling Ingredients
15 oz. pumpkin puree
3 eggs, beaten
1/2 cup milk
1 1/2 tsp pumpkin pie spice
3/4 cup sugar
1/2 tsp salt

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DIRECTIONS

Mix dry ingredients thoroughly by sifting them together in a large bowl.

Add salted butter, cutting into the dough using a pastry cutter or two forks. Mix until butter is roughly the size of a pea.

Begin to add water slowly, tablespoon by tablespoon. Be careful not to overmix.

Once the dough is smooth, form it into a ball and cover it tightly with plastic wrap. Refrigerate for at least 1 hour before use.

When your dough is ready, roll it out onto a pie pan and make your filling!

Pumpkin Pie Instructions
Preheat oven to 425°.

In a large bowl, thoroughly combine pumpkin puree, eggs, milk, pumpkin pie spice, sugar, and salt.

Pour the filling into the pie crust.

Bake the pie for 15 minutes. Reduce the oven temperature to 350° and bake another 40 to 50 minutes, or until the filling is firm. Check on the pie periodically to make sure the crust doesn’t burn. If it does, cover the pie with a foil tent.

Allow the pie to cool for at least two hours before serving. Enjoy!

Pumpkin Pie Bars

Prep

20 min

Oven

350ºF

Cook

60 min

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Serves X

INGREDIENTS

Pie Crust Ingredients:
1 1/4 cups graham cracker crumbs
5 tbsp unsalted butter, melted
2 tbsp granulated sugar

Pie Filling Ingredients:
15 oz. pumpkin puree
2 large eggs
1 cup brown sugar
1 1/2 cups heavy cream
1 tbsp cornstarch
1 tsp vanilla extract
1 1/2 tsp pumpkin pie spice
1 tsp ground cinnamon
1/4 tsp salt

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DIRECTIONS

Preheat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper.

Using a food processor, pulse the graham crackers, sugar, and butter until well combined. Press the mixture across the bottom and sides of the parchment-lined baking pan. Pre-bake the crust for 8 minutes. Remove from oven and keep warm.

Whisk all remaining ingredients together in a large bowl. Once thoroughly mixed, pour the filling into the graham cracker crust-lined pan.

Bake for 40-50 minutes, or until the center is firm. Remove from the oven, set on a wire rack, and allow to cool completely.

Once cool, cover and refrigerate for at least 1 hour. Slice into squares and serve!

You can’t beat that, unless you make a monster mashup of classic holiday desserts!

Want to really spoil your guests? Treat them to peppers stuffed with cornbread, crab, smoky sausage, and cajun-influenced flavor. This recipe serves up to 12 with the perfect holiday starter or side dish.

Pecan Praline Pumpkin Pie

Prep

25 min

Oven

375ºF

Cook

70 min

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Serves X

INGREDIENTS

Pie Crust Ingredients
1 1/4 cups flour
1 tbsp sugar
1/2 teaspoon salt
10 tbsp cold butter, cut into cubes
1 egg, beaten for egg wash

Pie Filling Ingredients
15 oz. pumpkin puree
2 large eggs
2/3 cup heavy cream
1/3 cup whole milk (do not substitute with low-fat)
1 cup packed brown sugar
1 tbsp cornstarch
1 1/2 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/8 ground cloves
1/8 freshly ground black pepper

Pecan Praline Topping Ingredients
1 cup pecans, finely chopped
1/2 cup packed brown sugar
2 tbsp honey

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DIRECTIONS

Mix dry ingredients thoroughly by sifting together into a bowl.

Add salted butter, cutting into the dough using a pastry cutter or two forks. Mix until butter is roughly the size of a pea.

Begin to add water slowly, tablespoon by tablespoon. Be careful not to overmix.

Once the dough is smooth, form it into a ball and cover it tightly with plastic wrap. Refrigerate for at least 1 hour before use.

When your dough is ready, roll it out onto a pie pan or plate. Blind bake until sturdy.

Preheat oven to 375°F.

Filling Instructions
Whisk filling ingredients in a large mixing bowl until completely combined and smooth.

Remove the pie pan from the oven. Pour filling into the partially baked crust and brush edges with egg wash. Bake for 50-55 minutes.

While the pie bakes, prepare your topping. Using a fork, mix the pecans and brown sugar together in a medium-sized bowl. Drizzle honey over the mixture and stir until combined.

Remove pie and gently spoon the topping onto the warm pie so it sticks. Return to oven and bake for 15 minutes.

Cool pie on a wire rack for at least 3 hours. Serve at room temperature.